About Trevor Perkins
Trevor has a simple philosophy about food – he believes that ingredients should be allowed to 'speak' for themselves, and creates all his dishes with that in mind. For that philosophy to work, it's important to use the freshest ingredients at the peak of their season. This approach allows Trevor and the crew at his restaurant, Hogget Kitchen, to support many local growers and develop relationships with food producers throughout the region. They also use a nose-to-tail approach when it comes to meat, doing all the carving and butchering in-house, ensuring the best possible cuts of meat and the least wastage. All the pickling, bottling, charcuterie, smoking and brining is also done by hand, in-house – skills and techniques Trevor is glad to see passed on to future generations.